Funeral Potatoes Recipe Pioneer Woman

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THE BEST FUNERAL POTATOES



The Best Funeral Potatoes image

A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor and will be the star of the dinner table!

Provided by Alyssa Rivers

Categories     Side Dish

Time 1h5m

Number Of Ingredients 11

6 Tablespoons butter (divided)
3/4 cup onion (diced)
2 cloves garlic (minced)
1 30 ounce bag of frozen, shredded hash brown potatoes, thawed -or- 12 small potatoes parboiled and shredded
1 10.5 ounce can condensed cream of chicken soup
1 cup sour cream (or plain greek yogurt)
1/4 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups sharp cheddar cheese (shredded and firmly packed, divided)
1 1/2 cup crushed cornflake cereal or panko bread crumbs

Steps:

  • Preheat oven to 350 degrees. In a medium sized skillet, add 2 Tablespoons butter and sauté until the onions are translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
  • In a large bowl, mix together the cooked onions, garlic, hash browns, condensed soup, sour cream, parmesan cheese, salt, pepper, and 1 1/2 cups cheddar cheese.
  • Spread into a 9x13 inch baking pan. Top with remaining 1/2 cup cheddar cheese.
  • Melt the remaining 4 Tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
  • Bake for 50-60 minutes or until cooked throughout and bubbly.

Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 464 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

FUNERAL POTATOES



Funeral Potatoes image

I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)

Provided by Lubie

Categories     Potato

Time 55m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

2 lbs hash browns
1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1/2 teaspoon salt
3/4 cup onion, chopped
1 tablespoon butter
2 cups longhorn cheese, grated, firmly packed
1 1/2 cups corn flakes, crushed
4 tablespoons butter, melted

Steps:

  • Saute onion in 1 tablespoon butter until translucent.
  • Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
  • Put potato mixture into a 9x13 inch baking pan.
  • Combine cornflakes and butter, and sprinkle evenly over top of casserole.
  • Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

FUNERAL POTATOES



Funeral Potatoes image

This dish was served at my aunt's home after a family funeral. The woman who brought this fabulous dish had no name for it, so in my family, it is now known as the 'Funeral Potatoes'. I make it for every holiday and special barbecues too.

Provided by Nancy Mottu

Categories     Side Dish     Potato Side Dish Recipes

Time 15m

Yield 11

Number Of Ingredients 9

1 (16 ounce) jar process cheese sauce
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups water
½ cup butter, melted
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch casserole dish.
  • In a large bowl, whisk together the processed cheese, sour cream, mushroom soup, celery soup, water, 1/2 of the margarine and salt and pepper to taste.
  • Place potatoes in prepared dish, add soup mixture and mix well.
  • Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.
  • Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 37 g, Cholesterol 65 mg, Fat 30.3 g, Fiber 2.4 g, Protein 10.7 g, SaturatedFat 16.3 g, Sodium 1296.2 mg, Sugar 4.8 g

BASIC FUNERAL POTATOES



Basic Funeral Potatoes image

No Mormon funeral or any get-together for that matter is complete without funeral potatoes and a baked ham! This is only a basic recipe. It's good this way, but it's up to you to make it 'gourmet.' You can use potato chips, tortilla chips, or even corn flakes for the topping - I like to use sour cream and onion chips!

Provided by Vivian Conner

Categories     Side Dish     Casseroles     Potato Casserole

Time 55m

Yield 10

Number Of Ingredients 6

2 (10.5 ounce) cans cream of chicken soup
1 pint sour cream
1 ½ cups grated Cheddar cheese
½ cup dehydrated onion flakes
1 (30 ounce) package frozen shredded hash browns, thawed
1 cup crushed potato chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cream of chicken soup, sour cream, Cheddar cheese, and onions in a large bowl. Mix in hash browns. Pour into a 9x13-inch casserole dish. Sprinkle with crushed potato chips.
  • Bake uncovered in the preheated oven until cheese is melted and top is crisp, about 45 minutes.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 27.6 g, Cholesterol 42.8 mg, Fat 26.8 g, Fiber 1.8 g, Protein 9.6 g, SaturatedFat 13.4 g, Sodium 587.3 mg, Sugar 1.6 g

CHEESY FUNERAL POTATOES



Cheesy Funeral Potatoes image

If you've never heard of Funeral Potatoes before, you are in for a treat! This creamy, cheesy potato casserole is a real crowd-pleaser, and is ubiquitous at most social gatherings here in Utah.

Provided by Jill Nystul

Categories     Main Course

Time 55m

Number Of Ingredients 7

2 packages of Simply Potatoes shredded hash browns*
1 can cream of chicken soup
16 oz sour cream
2 cups cheddar cheese (grated)
1/2 cup butter
1/3 cup green onions (finely chopped)
1 cup corn flakes (crushed + 2 Tbsp melted butter)

Steps:

  • Melt the 1/2 cup of butter in a a saucepan on your stovetop. Add the cream of chicken soup, sour cream, cheese, and green onions to the pan. Stir over low-medium heat until the cheese has melted and everything is well combined. Remove from heat.
  • Spread hash browns evenly across the bottom of a 9" x 13" baking dish.
  • Pour the creamy, cheesy mixture from the saucepan over the top of the potatoes and stir.
  • Stir together the crushed corn flakes and the 2 tablespoons of melted butter.
  • Then sprinkle the corn flakes mixture over the top of the potatoes and cream mixture.
  • Put the baking dish into your oven, and bake for 45 minutes at 325 degrees. When the top is golden-brown and the potatoes are hot and bubbly, you'll know it's done!
  • Remove the baking dish from the oven and let it stand for 15 minutes. Then dig in and enjoy!

Nutrition Facts : Calories 508 kcal, Carbohydrate 39 g, Protein 9 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 62 mg, Sodium 804 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHEESY POTATO CASSEROLE



Cheesy Potato Casserole image

Sometimes called funeral potatoes, this cheesy potato casserole is the ultimate comfort food. It's delicious any time of year- for holidays, BBQs, and family dinners.

Categories     comfort food     side dish

Time 1h10m

Yield 10-12 servings

Number Of Ingredients 9

1 stick salted butter, plus more for the pan
1 yellow onion, chopped
2 cloves garlic, chopped
16 oz. sour cream
2 10.5-oz cans condensed cream of chicken soup
1 30-oz bag frozen shredded hash brown potatoes, thawed
8 oz. shredded cheddar
1 c. breadcrumbs
1 tbsp. chopped parsley

Steps:

  • Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly.
  • In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes.
  • Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley.
  • Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.

CREAMY & CHEESY FUNERAL POTATOES RECIPE - (4/5)



Creamy & Cheesy Funeral Potatoes Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 12

8 tablespoons (1-stick) salted butter
1 (28- to 32-ounce) bag frozen shredded hash brown potatoes (or Southern Hashbrowns, as in cubed)
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips (or corn flakes)
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients. Heat a large, deep skillet (or Dutch oven) over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Note: Mine didn't thicken as much as I'd like, so I added about another 1/4 cup of flour.) Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips (or corn flakes) and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Note: Depending on your oven, you might need about 25 minutes of baking time. The casserole should be bubbly and slightly brown around the edges. Let rest for 15 minutes before serving.

FUNERAL POTATOES



Funeral Potatoes image

Ree Drummond's funeral potatoes from Food Network are extra comforting with lots of cheese and even potato chips.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 12

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
  • Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
  • Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
  • Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

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